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Tomato foccacia

Name: Tomato foccacia
Prep time: 43 min
Cook time: 1 h 55 min
Total time: 4 h 53 min
Yield: 5 foccacias
Cuisine: French
Ingredients: 900 g flour; 125 g instant mashed-potato powder; 700 ml water; 18 g salt; 25 g yeast; 200 g Soured dough; 75 g olive oil; 400 g green olives; 400 g preserved tomatoes; 200 g Parmesan (Parmigiano Reggiano); 10 g herbes de Provence

Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.

103 K 4.4/5 (16 reviews)538589

Duration

4 hours 55 min.

Difficulty

Easy

Last modified on: October 14^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 5 foccacias, you will need:

1 900 g flour
2 125 g instant mashed-potato powder
3 700 ml water
4 18 g salt
5 25 g yeast
6 200 g Soured dough (optional)
7 75 g olive oil
8 400 g green olives
9 400 g preserved tomatoes
10 200 g Parmesan (Parmigiano Reggiano)
11 10 g herbes de Provence
Total weight: 2,855 grams

Times for this recipe

Preparation

45 min.

Resting

2 hours 15 min.

Cooking

1 hour 55 min.

All in all

4 hours 55 min.

Preparation 45 min.

Resting 2 hours 15 min.

Cooking 1 hour 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

Roughly chop 400 g green olives.

Step 2 - ⌛ 7 min.

Cut 400 g preserved tomatoes into small pieces and add to the olives.

Step 3 - ⌛ 5 min.

Cut 200 g Parmesan (Parmigiano Reggiano) into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix well.

Step 4

In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 52-56°C.

You can calculate the temperature of the water for this recipe in one click, using this small calculator.

Step 5 - ⌛ 10 min.

Put into a food mixer bowl: 900 g flour, 125 g instant mashed-potato powder, 700 ml water, 18 g salt, 25 g yeast and 200 g Soured dough.

Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Step 6 - ⌛ 3 min.

Towards the end of kneading, trickle in 75 g olive oil.

Step 7 - ⌛ 3 min.

Finish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed in.

Step 8 - ⌛ 1 hour 30 min.

Gather the dough into a ball, transfer to a large bowl, cover with a plastic sheet and leave to rest for 1 hour 30 minutes.

Step 9 - ⌛ 15 min.

After this, weigh out 700g chunks and shape into balls.

Cover the dough with a plastic sheet and leave to rest for 15 minutes.

Step 10 - ⌛ 5 min.

Flatten the dough out by hand to expel the gas...

Step 11

...then reshape into balls.

Put into bread rising baskets (bannetons).

Step 12 - ⌛ 2 hours

Cover with a plastic sheet and leave to rest for 2 hours.

Step 13 - ⌛ 5 min.

Preheat the oven to 240°C (460°F).

Slash the tops of the foccacias...

Step 14 - ⌛ 25 min.

And bake for about 25 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Remarks

For the olive oil, you can use the oil from the tomatoes; the flavour will be even better.

Keeping: A few days.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=8 %	29 g RDI=8 %	15 g RDI=15 %	275 kcal RDI=10 %	1,153 kJ RDI=10 %
Per foccacias	39 g RDI=44 %	164 g RDI=46 %	85 g RDI=86 %	1,572 kcal RDI=58 %	6,580 kJ RDI=58 %
Whole recipe	193 g RDI=220 %	820 g RDI=229 %	424 g RDI=429 %	7,858 kcal RDI=291 %	32,901 kJ RDI=291 %